Continuing my European Bread Journey today’s selection s Mafalda, a popular bread in Sicily.

This bread uses semolina flour which is made from ground durum wheat. It’s high protein and fiber and makes a denser texture than bread or AP flour. It is a nice crumb and good firm texture and excellent flavor.

On my first attempt I added more water during the mixing/kneading to help the dough come together. This resulted in a very slack risen dough that was difficult to shape. Next time I will use the amount noted in the recipe, otherwise the plan was executed perfectly .

Mafalda Sicilian Sandwich Bread

INGREDIENTS
• 500 g re-milled durum wheat semolina flour (I use Mulino Caputo)
• 2 ¼ tsp (7 g) dry instant yeast (If baking the next day use 1 ¼ tsp instead of 2 tsp)
• 35 g (30 ml) extra virgin olive oil
• 15 g salt
• 7 g (1 tsp) honey
• 1 ¼ c (300 ml) room temperature water (1st try I used 350 ml and the dough was too slack)
• 1 egg yolk + 1 Tbl milk well mixed for wash
• Sesame seeds

METHOD

1. Mix oil and honey and set aside
2. In the bowl of a stand mixer, mix the sifted flour and yeast.
3. Add the water and mix well, then add oil and honey. Use the paddle in these first steps of mixing.
4. When it is all combined (3 mins), add salt and mix to incorporate it.
5. Cover the bowl with a kitchen towel and leave it for 15/20 mins to give the flour the time to hydrate.
6. Switch to the hook attachment and knead the dough at medium-low speed (Kitchen Aid is speed 2), until smooth, ~5-8 mins. (The dough should weigh ~875 g)
7. At this point, the Mafalda dough can be refrigerated and baked the next day after. (Be sure the bowl is well oiled and tightly covered.
8. Put the dough in a well-oiled bowl, flip over to coat the dough with oil and cover tightly, and let the Mafalda bread rise until it doubles (~ 1 hour).
9. After the first rise, punch down the dough, cut it into 8-9 pieces of 100 g each.
10. Roll each piece out to Form one piece into a boule to make a small sandwich loaf, or two sandwich buns.
11. Shape into the classic Mafalda shape (a 2 humped snake and fold the “tail” back on top and pressed into the far side, again like a pretzel.) Place well separated on a parchment paper line baking sheet.
12. Cover the buns with oiled cling wrap and let rise a second time in a warm place like in the oven turned off with the light on. My kitchen was 76⁰ F and the dough required 60 min to double in size,
13. Egg wash the rolls and sprinkle with sesame seeds.
14. Place a pan suitable for steaming on the bottom of the oven then pre-heat the oven to 400⁰F, and when hot, add one cup of boiling water to the steam pan and bake small buns for 15-20 mins, a bigger loaf 30-40 mins.
15. Halfway through cooking time, rotate the pan, and if your bread is still pale (which may happen with a gas oven), switch to convection mode for the rest of the baking time for a nice golden-brown color. Watch closely; it might color too quickly.